top cx logo
cx logo
Explorearrow down
search icon

Arrival of asparagus means French spring is here

Good weather for producers means the season's first asparagus are hitting the market

Bundles of thick green asparagus are appearing at markets around France, signifying that spring has well and truly arrived.

The Taton family in Cabannes, Bouches-du-Rhône, have been producing asparagus since 1906 and grower Vincent says this year’s crop is a good one. They are "very beautiful this year, of very good calibre,” he said. “With well-closed tips and a good length.”

The weather has been kind to him and winter brought everything he needed: cold in January, heat in February and now the sun just in time for the first harvests.

An asparagus and cherry specialist, Vincent produces nearly 60 tons of asperges a year and says the key is to move quickly after picking so the product arrives very fresh in the markets.

“We try to pick them before noon to keep the freshness of the morning, and tonight they are in a truck, they are gone," he said.

On sale at Toulouse market at €6.50 a bundle and up to €18/kg, asparagus is still a little expensive, but prices will fall before long as volumes increase.

Stay informed:
Sign up to our free weekly e-newsletter
Subscribe to access all our online articles and receive our printed monthly newspaper The Connexion at your home. News analysis, features and practical help for English-speakers in France

Here are two delicious asparagus recipes to try:

Oeufs en cocotte aux asperges Eggs ‘en cocotte’ with asparagus

Prep: 5min / Cooking: 15min

Ingredients:

4 eggs

40cl liquid crème fraiche

1 bundle of green asparagus

Salt and pepper

Basil

Method:

Crack eggs into four small, oven-proof ramekins

Add two dessert spoons of liquid crème fraîche into each

Lay two pre-cooked (steamed) asparagus tips into each ramekin

Cook in the oven for 15 minutes at 180C

 

Green asparagus velouté

Prep time: 20min / Cooking: 30min

Ingredients

1kg green asparagus

75cl milk

1 dessert spoon of flour

30g butter

2 to 3 dessert spoons of crème fraiche

Salt and pepper

A few sprigs of chervil

Method

Peel asparagus and cook for 15 minutes in boiling salted water.

Drain and keep 12 tips for decoration

Prepare a béchamel sauce: melt butter in pan, add flour, stir then add salt and 25cl of the milk. Stir until it thickens.

Blend asparagus then add this to the béchamel, and add the rest of the milk. Put on a low heat until the velouté is well warmed through, then add the crème fraiche, season and serve.

Decorate with the asparagus tips and chervil leaves.

Resident or second-home owner in France?
Benefit from our daily digest of headlines and how-to's to help you make the most of life in France
By joining the newsletter, you agree to our Terms & Conditions and Privacy Policy
See more popular articles
The Connexion Help Guides
featured helpguide
Healthcare in France*
Featured Help Guide
- Understand the French healthcare system, how you access it and how you are reimbursed - Useful if you are new to the French healthcare system or want a more in-depth understanding - Reader question and answer section Aimed at non-French nationals living here, the guide gives an overview of what you are (and are not) covered for. There is also information for second-home owners and regular visitors.
Get news, views and information from France